How will this help you step up in your career?
It gives me the tools to think beyond just preparing meals. Understanding budgeting, food cost percentages and profitability can help me grow into leadership roles like kitchen manager or even one day opening my own spot. What advice do you have for others in the hospitality industry who are looking for ways to grow their career? Keep learning. Whether it’s through courses like this or asking questions in your current role, every piece of knowledge adds up. Don’t be afraid to step out of your comfort zone. What was your favorite part of the HTIM financial course? Breaking down real kitchen examples like food cost formulas and menu pricing. It was practical and easy to relate to my day-to-day work. How long have you been working in the industry? More than five years. Can you share more background on your current role? I’m a line cook at a private club, working on different stations from grill to sauté. I help with prep, cooking for members’ events, and keeping things running smoothly during service. What was your first job in hospitality? How did you get into this industry? My first job was as a hot and cold line at Zehnders of Frankenmuth. I fell in love with the kitchen atmosphere and worked my way up to cooking. I’ve stayed with it ever since. Interesting & fun fact: My favorite food to cook is anything with pasta, and I’ve got a pet bunny named Roger who loves hanging out in the kitchen while I meal prep at home. Anything else you’d like to share? I’m proud of how far I’ve come and excited to keep leveling up. Courses like HTIM are a reminder that the more you learn, the more you grow. Comments are closed.
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